Description
The moment you bite into a Soft and Spiced Gingerbread Crinkle Cookie, your senses come alive with the warm embrace of cinnamon, ginger, and molasses mingling with a tender, chewy center. These cookies capture the essence of the holiday season with their signature crackled powdered sugar coating and deeply aromatic spice blend.
Ingredients
Dry Ingredients:
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2 cups (250g) all-purpose flour
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2 teaspoons ground ginger
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1 teaspoon ground cinnamon
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1/2 teaspoon ground cloves
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1/4 teaspoon ground nutmeg
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2 teaspoons baking soda
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1/4 teaspoon salt
Wet Ingredients:
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3/4 cup (170g) unsalted butter, softened
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1 cup (200g) packed brown sugar
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1 large egg, room temperature
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1/4 cup (60ml) unsulphured molasses (use dark molasses for deeper flavor)
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1 teaspoon vanilla extract
For Coating:
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1/2 cup (100g) granulated sugar
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1 cup (120g) powdered sugar
Instructions
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Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Set up your coating stations by placing the granulated sugar in one shallow bowl and the powdered sugar in another.
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In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until completely combined. Set aside.
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Using an electric mixer on medium speed, beat the softened butter and brown sugar together for 2-3 minutes until the mixture becomes light and fluffy.
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Beat in the egg until fully incorporated, then add the molasses and vanilla extract. Mix on low speed until the mixture is smooth and uniform. Scrape down the sides of the bowl to ensure everything is evenly combined.
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Add the flour mixture to the wet ingredients in two additions, mixing on low speed just until no flour streaks remain. Avoid overmixing.
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Scoop the dough using a 1.5-tablespoon cookie scoop or roll into balls about 1.5 inches in diameter. Roll each ball first in the granulated sugar, coating completely, then roll generously in the powdered sugar until heavily coated.
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Place the coated dough balls on your prepared baking sheets, spacing them about 3 inches apart. Bake for 10-12 minutes—the cookies are done when the edges are set but the centers still appear slightly soft and puffy.
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Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
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Don’t skip the double coating process—rolling the dough balls first in granulated sugar and then in powdered sugar creates the most dramatic crinkle effect.
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Slightly underbake the cookies by removing them from the oven when the edges are just set but the centers still look slightly underdone for the softest texture.
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Measure your flour correctly by spooning it into the measuring cup and leveling it off—too much flour will result in dense, cakey cookies.
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Ensure your butter is properly softened (it should leave a slight indent when pressed) but not melted.
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Store cookies in an airtight container at room temperature for up to 1 week. Place a slice of bread in the container to maintain moisture.
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Freeze unbaked, coated dough balls for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes